Ingredients For Fall Salad With Slow Roasted Vegetables Recipe
250 gram Mesclun mix, aragula or romaine lettuce
1 cup Boiled quinoa or cous cous
0.5 cup Dried cranberries or raisins
0.5 cup Chopped walnuts
0.5 Cut roasted pine nuts
2 tablespoon Extra virgin olive oil
1 Lemon, juiced and zest kept aside
0.25 cup Balsamic vinegar
100 gram Feta or goat cheese, crumbled
NaN As required Salt & pepper
2 inch 2 small aubergines, sliced intos
2 inch 10-12 baby carrots, shaved and cut intos
0.5 cup Button mushrooms, halved
Nutrition value
936
calories per serving
53 g Fat35 g Protein75 g Carbs22 g FiberOther
Current Totals
53 g Fat
35 g Protein
75 g Carbs
22 g Fiber
MacroNutrients
Carbs
75 g
Protein
35 g
Fiber
22 g
Fats
Fat
53 g
Vitamins & Minerals
Calcium
562 mg
Iron
14 mg
Vitamin A
1638 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
292 mcg
Vitamin B12
0 mcg
Vitamin C
35 mg
Vitamin E
6 mg
Copper
1 mcg
Magnesium
271 mg
Manganese
4 mg
Phosphorus
653 mg
Selenium
32 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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